Onion chutney with fennel and tomato
Last Updated on
ingredients
2 pcs large red banana shallots 4 pcs tomatoes 1/2 pcs fennel bulb 2 cloves garlic 1 dl red wine or mead (dark) 1 tbsp coconut sugar pcs salt, thyme pcs coconut fat or rapeseed or sunflower oil
For the main dish:
pcs mini patisons and potatoes 1 packet Greek halloumi cheese
step
Chutney, chutney and a great side dish. Chutney, as the name “chutney” reads, is an excellent side dish and accompaniment to meals. My first one was with mango and chilli and I had it in an Indian restaurant. It’s a sauce, jam-like in density, or so smothered in Vegetable Recipes or fruit that it’s bound together and holds together. Just to be sure, I also looked up images in the search engine under that keyword, and found even consistencies ranging from a smoothly blended dish, to thicker consistencies. That’s why I took the liberty of calling this dish that, because the name “warm salad” wouldn’t motivate me to eat it either. 😉
Red shallots are a delicious onion. Shallots are actually in the garlic family of onions, but to me, they are still the onion that belongs in the onion basket mix. We use more garlic and onions when it’s challenging to stay healthy. They are topical healers and super immunity boosters. Combined with tomato where there is lycopene – a powerful antioxidant and fennel, which aids digestion, it made a delicious dish that I combined with grilled Greek cheese and mini patisons.
You can also make chutney in larger quantities, sterilise it and serve it as a marmalade with savoury dishes.
1.
Slice and grill the halloumi and add the cooked potatoes.
2.
Fry the sliced onions in oil. When soft, add the wine/meat and tomatoes. Have tried the pre-blanched, skinned ones ourselves, otherwise I don’t mind the skin, but half the family spits it out of the dish 🙂 Consider what’s good for you, taste-wise it doesn’t matter.
3.
Add garlic, thyme, a little sugar (unless they are completely in season bought tomatoes, or from the garden. Chopped fennel is the toughest, but I like it if it’s cooked to “al dente”, that is, it crunches a bit between that soft onion and tomato mixture.
4.
Simmer the mixture so that it is convoluted and thick. The Vegetable Recipes should not be overcooked. Ultimately, here you determine the texture of the result, you can leave the coarse as I did, or blend it into different textures – from the smoothest, to a combination of coarse blended to smooth. The chutney can be a dip, or a marmalade, even thinned out with a sauce…
5.
TIP: if you want more fragrance to the onion mixture, omit the tomatoes and add unground cinnamon and cloves. It’s best if you skewer them in a piece of fennel so you can easily find them and know how to pick them out.
